I adapted this simple, appealing recipe from my friend Susan Spungen's terrific, underrated book Recipes: A Collection for the Modern Cook (I know, I know, it's a terrible name). Where I live we're at the tail end of the cherry tomato season, so if you live in a similar climate, you're going to have to hit your local farmers' market this weekend. Multiseason Roma tomatoes just don't cut it in this dish.
If the cherry tomato season has passed you by, grape tomatoes are an acceptable if inferior substitute. The proper ingredients are worth scurrying for, because this is one of those intensely flavorful dishes that is simultaneously hearty and light.
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